Prepare your fave fish by glazing it with a super-easy sweet-sour marinade. This Glazed Fish With Local Greens recipe is ideal for busy weeknights.
4 Servings
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  • 2 tbsps kecap manis (sweet black sauce)
  • 1 tbsp lemon juice
  • 2 cloves garlic, crush
  • 4 x 100 g fish fillets, skin left on (try salmon, threadfin, greasy grouper or cod fish)
  • 2 tbsps vegetable oil
  • 50 g qing cai (Chinese chard), trim, separate stalks and rinse
  • 50 g cai xin, trim, separate stalks and rinse
  • 2 tbsps oyster sauce
  • 1 tbsp soy sauce
  • Rice, to serve (optional)

In a shallow dish, combine kecap manis, lemon juice and garlic. Add fish to marinade, turning to coat well.


Heat 1 tbsp oil in a non-stick frying pan over medium fire. Add fish, skin side down. Cook, brushing with marinade occasionally, for 3 to 4 mins each side, turning to cook for another 4 mins. Remove from pan and allow to rest, covered with foil, for 5 mins before slicing. Remove to serving plates.


Heat remaining oil in the same pan over medium fire. Stir-fry the vegetables with oyster and soy sauces for 1 to 2 mins until they just begin to wilt.


To prepare dressing, combine sugar and fish sauce in a pan. Stir over low fire until sugar dissolves. Stir in juice.


Serve fish with greens and rice, if you like.

Photo: Bauer/Rob Shaw

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